Chefs rise to school-lunch challenge

Chefs Emily Brooks, Scott Miller and Corey Wry took part in a Connecticut cooking competition that called for them to create school lunch meals for less than $2.10 per serving, using a limited number of fresh ingredients. "I wish we could get food like this at my school," said guest judge Isaiah Bernard, 12, who sampled dishes including baked stuffed apples with cheddar cheese and a pork quesadilla with vegetables.